4 large (1kg) sebago potatoes
1 quantity lasagne mince mixture (see related recipe)
1 cup Roasted carrot (see related recipe), chopped
1/2 cup frozen peas
Grated parmesan cheese, to serve
Step 1Preheat oven to 200°C/180°C fan-forced. Wash potatoes and pat dry with paper towel. Pierce potatoes all over with a fork. Wrap individually in foil. Place on a baking tray. Bake for 1 hour 20 minutes or until tender when a skewer is inserted into centre of potato. Set aside for 10 minutes.
Step 2Place mince mixture in a saucepan over medium-high heat. Add carrot. Bring to the boil, adding 1/4 cup cold water if needed. Reduce heat to medium-low. Simmer for 10 minutes or until heated. Add peas. Simmer for 5 minutes or until peas are tender. Season with salt and pepper.
Step 3Carefully remove potatoes from foil. Cut a small cross in the top of each potato. Using a tea towel, hold 1 potato and squeeze base gently to open top. Repeat with remaining potatoes. Place potatoes on plates. Top with mince mixture and parmesan. Serve.
- High fibre
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
You’ll need mince mixture reserved from the Cheesy beef lasagne (see related recipe). Mince mixture can also be served on toasted ciabatta bread or cooked pasta.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas